Cooking range

ABSTRACT

According to one example, a cooking range pan includes an upper flange, an upper level coupled to the upper flange, and a lower level coupled to the upper level. The upper flange is configured to be coupled to a frame of a cooking range. The upper level includes one or more heat source holes that extend through a depth of the upper level. The lower level includes one or more additional heat source holes that extend through a depth of the lower level. The lower level is positioned vertically lower than the upper level. Each of the heat source holes and the additional heat source holes are configured to surround a portion of a respective heat source of the cooking range.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent ApplicationNo. 62/610,644 filed on Dec. 27, 2017, the entirety of which isincorporated herein by reference.

TECHNICAL FIELD

This disclosure relates generally to the field of cooking and morespecifically to a cooking range.

BACKGROUND

Traditionally, a cooking range includes two or more heat sources (e.g.,gas burners) positioned adjacent to each other. These heat sources maybe utilized to cook food on the cooking range. Such traditional cookingranges, however, may be deficient.

SUMMARY

In a first example, a cooking range comprises: a frame having an upperrim surrounding an upper opening of a cavity; a pan coupled to theframe, the pan extending downward into the upper opening of the cavity,the pan having an upper level and a lower level, the lower level beingpositioned vertically lower than the upper level, the pan further havingone or more upward extending ridges that separate the upper level fromthe lower level, wherein the top-most portion of each of the ridges ispositioned vertically higher than the upper level; and a plurality ofheat sources, wherein a first heat source of the plurality of heatsources is positioned within the lower level, wherein a second heatsource of the plurality of heat sources is positioned within the upperlevel, wherein a third heat source of the plurality of heat sources ispositioned within the upper level, wherein a fourth heat source of theplurality of heat sources is positioned within the upper level, whereinthe first heat source is positioned vertically lower than each of thesecond, third, and fourth heat sources, wherein the first heat source isconfigured to provide a higher maximum thermal output than each of thesecond, third, and fourth heat sources, wherein the maximum thermaloutput of the first heat source is at least about 26,000 British thermalunits (BTUs), and wherein the maximum thermal output of each of thesecond, third, and fourth heat sources is at least about 18,000 BTUs.

In a second example, a cooking range comprises a frame having an upperrim surrounding an upper opening of a cavity; a pan coupled to theframe, the pan extending downward into the upper opening of the cavity,the pan having an upper level and a lower level, the lower level beingpositioned vertically lower than the upper level; and a plurality ofheat sources, wherein a first heat source of the plurality of heatsources is positioned within the lower level, wherein a second heatsource of the plurality of heat sources is positioned within the upperlevel, wherein the first heat source is positioned vertically lower thanthe second heat source, wherein the first heat source is configured toprovide a higher maximum thermal output than the second heat source.

Another example includes any such cooking range, wherein the first andsecond heat sources are gas burners; and gas outlet orifices of thefirst heat source are positioned vertically lower than gas outletorifices of the second heat source.

Another example includes any such cooking range, wherein the upper levelcomprises two upper level portions; and the two upper level portions arepositioned on opposing sides of the lower level.

Another example includes any such cooking range, wherein the upper levelsurrounds the lower level.

Another example includes any such cooking range, wherein the pan furthercomprises one or more upward extending ridges that separate the upperlevel from the lower level, wherein the top-most portion of each of theridges is positioned vertically higher than the upper level.

Another example includes any such cooking range, wherein the maximumthermal output of the first heat source is at least about 30,000 Britishthermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of the first heat source is at least about 28,000 Britishthermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of the first heat source is at least about 26,000 Britishthermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of the second heat source is at least about 18,000British thermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of the first heat source is greater than the maximumthermal output of the second heat source by at least about 5,000 Britishthermal units (BTUs)-7,000 BTUs.

Another example includes any such cooking range, wherein at least twoadditional heat sources of the plurality of heat sources are positionedwithin the upper level; and the first heat source is further configuredto provide a higher maximum thermal output than each of the at least twoadditional heat sources.

Another example includes any such cooking range, wherein the second heatsource and the at least two additional heat sources surround the firstheat source.

Another example includes any such cooking range, wherein the top-mostportion of the first heat source is positioned vertically lower than theupper level.

In a third example, a cooking range pan comprises an upper flangeconfigured to be coupled to a frame of a cooking range; an upper levelcoupled to the upper flange and comprising one or more heat source holesthat extend through a depth of the upper level; and a lower levelcoupled to the upper level and comprising one or more additional heatsource holes that extend through a depth of the lower level, wherein thelower level is positioned vertically lower than the upper level, whereineach of the heat source holes and the additional heat source holes areconfigured to surround a portion of a respective heat source of thecooking range.

Another example includes any such cooking range pan, wherein the upperlevel comprises two upper level portions; and the two upper levelportions are positioned on opposing sides of the lower level.

Another example includes any such cooking range pan, wherein the upperlevel surrounds the lower level.

Another example includes any such cooking range pan, wherein the panfurther comprises one or more upward extending ridges that separate theupper level from the lower level, wherein the top-most portion of eachof the ridges is positioned vertically higher than the upper level.

Another example includes any such cooking range pan, wherein the one ormore additional heat source holes of the lower level comprises a singleadditional heat source hole.

Another example includes any such cooking range pan, wherein the one ormore heat source holes of the upper level comprise at least three heatsource holes that surround the one or more additional heat source holesof the lower level.

In a fourth example, a cooking range comprises: a frame; a cookingvessel support grate coupled to the frame to provide an upper surface tosupport a plurality of cooking vessels; a pan coupled to one of thecooking vessel support grate and the frame to have an upper surfacedisposed below the cooking vessel support grate and projected laterallyunder the area of the cooking vessel support grate, the pan comprising:an upper level comprising one or more heat source holes that extendthrough a depth of the upper level; and a lower level coupled to theupper level and comprising one or more additional heat source holes thatextend through a depth of the lower level, wherein the lower level ispositioned vertically lower than the upper level, wherein each of theheat source holes and the additional heat source holes are configured toaccommodate a conduit to a respective heat source of the cooking range;a plurality of heat sources, each heat source having a burner with aplurality of orifices for providing a flame, wherein a first heat sourceof the plurality of heat sources is positioned within the lower level,wherein a second heat source of the plurality of heat sources ispositioned within the upper level; a source of fuel in fluidcommunication with each of the burners of the respective heat sourcesvia the associated conduit thereof, in which each of the burners isconfigured with a control of the fuel to the heat source to provide aflame having a maximum upper height when the control is providing amaximum quantity of fuel to each burner to provide a maximum thermaloutput of the burner; and wherein the first heat source is configured toprovide a higher maximum thermal output than the second heat source.

Another example includes any such cooking range, wherein the first heatsource is configured to have at least one of the orifices of the burnerand the flame maximum upper height disposed more distal from the uppersurface of the cooking vessel support grate than a corresponding one ofthe orifices of the burner and flame maximum upper height of the secondheat source is distal from the upper surface of the food support grate.

Another example includes any such cooking range, wherein the maximumthermal output of the first heat source is at least about 25,000 Britishthermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of the second heat source is at least about 18,000British thermal units (BTUs), and wherein the maximum thermal output ofthe first heat source is greater than the maximum thermal output of thesecond heat source by at least about 5,000 BTUs.

Another example includes any such cooking range, wherein the maximumthermal output of the second heat source is at least about 18,000British thermal units (BTUs) and the first heat source has a maximumthermal output of 5,000 BTU more than the second heat source.

Another example includes any such cooking range, further comprising athird, a fourth, and a fifth heat source of the plurality of heatsources, wherein each of the second, third, fourth, and fifth heatsources surround the first heat source.

Another example includes any such cooking range, wherein the third,fourth, and fifth heat sources are each positioned within the upperlevel.

Another example includes any such cooking range, wherein the maximumthermal output of at least one of the third and fourth heat sources isat least about 18,000 British thermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of each of the third and fourth heat sources is at leastabout 18,000 British thermal units (BTUs).

Another example includes any such cooking range, wherein the maximumthermal output of each of the second, third, and fourth heat sources isat least about 23,000 British thermal units (BTUs), and the maximumthermal output of the first heat source is at least about 30,000 BTUs.

BRIEF DESCRIPTION OF THE FIGURES

For a more complete understanding of the present disclosure and itsfeatures and advantages, reference is now made to the followingdescription, taken in conjunction with the accompanying drawings, inwhich:

FIG. 1A is a side view illustration of an example cooking range havingan example pan, where components of the cooking range are shownpartially in a section view;

FIG. 1B is a perspective view of a kitchen appliance having the examplecooking range and the example pan of FIG. 1A;

FIG. 1C is a top view of the range portion of the kitchen appliance ofFIG. 1B;

FIG. 2A is a perspective view of the example pan of FIGS. 1A-1C;

FIG. 2B is a top view of the example pan of FIG. 2A;

FIG. 2C is a front view of the example pan of FIG. 2A;

FIG. 2D is a side view of the example pan of FIG. 2A;

FIG. 2E is a cross-sectional view of the example pan of FIG. 2B, takenalong section line E-E of FIG. 2B;

FIG. 3A is a top view of a portion of an example cooking range havinganother example pan;

FIG. 3B is a cross-sectional view of the example pan of FIG. 3A, takenalong section line B-B of FIG. 3A;

FIG. 3C is another cross-sectional view of the example pan of FIG. 3A,taken along section line C-C of FIG. 3A;

FIG. 4A is a top view of a portion of an example cooking range havinganother example pan;

FIG. 4B is a cross-sectional view of the example pan of FIG. 4A, takenalong section line B-B of FIG. 4A;

FIG. 4C is another cross-sectional view of the example pan of FIG. 4A,taken along section line C-C of FIG. 4A;

FIG. 5A is a top view of a portion of an example cooking range havinganother example pan;

FIG. 5B is a cross-sectional view of the example pan of FIG. 5A, takenalong section line B-B of FIG. 5A;

FIG. 5C is another cross-sectional view of the example pan of FIG. 5A,taken along section line C-C of FIG. 5A;

FIG. 6A is a top view of a portion of an example cooking range havinganother example pan;

FIG. 6B is a cross-sectional view of the example pan of FIG. 6A, takenalong section line B-B of FIG. 6A;

FIG. 6C is another cross-sectional view of the example pan of FIG. 6A,taken along section line C-C of FIG. 6A;

FIG. 7A is a top view of a portion of an example cooking range havinganother example pan;

FIG. 7B is a cross-sectional view of the example pan of FIG. 7A, takenalong section line B-B of FIG. 7A;

FIG. 7C is another cross-sectional view of the example pan of FIG. 7A,taken along section line C-C of FIG. 7A;

FIG. 8A is a top view of a portion of an example cooking range havinganother example pan;

FIG. 8B is a cross-sectional view of the example pan of FIG. 8A, takenalong section line B-B of FIG. 8A; and

FIG. 8C is another cross-sectional view of the example pan of FIG. 8A,taken along section line C-C of FIG. 8A.

DETAILED DESCRIPTION

Embodiments of the present disclosure are best understood by referringto FIGS. 1A-8C of the drawings, like numerals being used for like andcorresponding parts of the various drawings.

Traditionally, a cooking range includes two or more heat sources (e.g.,gas burners) positioned adjacent to each other. These heat sources maybe utilized to cook food on the cooking range. Such traditional cookingranges, however, may be deficient. For example, a user may desire tohave a cooking range with a heat source that has high maximum thermaloutput, such as a maximum thermal output of at least 20,000 Britishthermal units (BTUs) in order to more quickly boil water, more quicklyheat liquids in cooking, or for providing a very hot cooking vessel(e.g., pot, pan, griddle, skillet, wok) to rapidly sear food or stir frymeals. Such heat sources, however, may run the risk of overheating othercomponents, may interfere with the functioning of other heat sources(e.g., may restrict the air flow to another gas burner), or may increasethe risk of starting a fire in the kitchen (e.g., rising hot air fromthe heat sources may overheat surrounding surfaces to dangerous levels).Additionally, the ability to utilize a heat source that has high maximumthermal output may be limited by how much air might be needed byadjacent and surrounding heat sources to also achieve completecombustion. In residential kitchens, users may need to compromisebetween excessive clearances from potentially flammable materials (e.g.,such as walls and cabinets) and a desired high maximum thermal output.As such, typical cooking ranges do not include a heat source having ahigh maximum thermal output.

Furthermore, the few cooking ranges that do include a heat source havinga high maximum thermal output tend to require a large footprint (and/orheat resistant upper panels) so that the heat sources can be positionedfurther way from each other, and so that the heat sources can also bepositioned further away from surrounding walls or cabinets. Such a largefootprint may not be desirable, especially in residential settings wherekitchen space may be at a premium. Additionally, even with the largefootprint, typical cooking ranges may have been prevented from having aheat source with a high maximum thermal output because the heat sourcewould need to be positioned too close to a support grate in the verticaldirection. This lack of distance in the vertical direction tends torestrict the flow of air reaching the cooking gases of a gas burner,preventing the cooking gas from being combusted completely. Completecombustion of cooking gas is required to avoid health hazards (such asfrom carbon monoxide, or from the soot created by partially combustedfuel), and is further required to meet health and safety standards.

Contrary to these traditional cooking ranges, the cooking range 1000and/or pan 200 of FIGS. 1A-8C may address one or more of thesedeficiencies. For example, the cooking range 1000 may include a pan 200that has an upper level 205 and a lower level 210, both of which mayinclude one or more heat sources 300 (e.g., 300′, 300″). The lower level210 may be positioned vertically lower than the upper level 205. Also,the heat source(s) 300″ within the lower level 210 may be positionedvertically lower than the heat source(s) 300′ within the upper level205. In some examples, the vertical distance between the lower level 210and the upper level 205 (and/or between the heat source(s) 300″ and theheat source(s) 300′) may allow the heat source 300″ to be a heat sourcehaving a high maximum thermal output (e.g., a maximum thermal output ofat least 20,000 BTUs), without overheating components that would beplaced in a cavity below the cooking range and/or without interferingwith the operation of the other heat sources 300, in some examples.Also, the vertical distance may allow the heat source 300″ to have ahigher maximum thermal output than that of the heat sources 300′. Insuch examples, the vertical distance may provide an air gap between theheat sources 300′, 300″ that allows a sufficient amount of air to reachthe heat source(s) 300″, even when, for example, the heat sources 300′,300″ are all emitting their maximum thermal output, in some examples.Furthermore, in such examples, the vertical distance may prevent cookingrange 1000 from requiring an undue amount of spacing between the heatsources 300′, 300″ and/or between adjacent surfaces (e.g., cabinetry)and the heat sources 300′, 300″.

It should be understood that the vertical distance (e.g., the verticaldistance between the lower level 210 and the upper level 205 and/orbetween the heat source(s) 300″ and the heat source(s) 300′) isgenerally referred to as relative distance from the ground, or arelative distance from a top surface of a cooking vessel support grate(discussed below). An example function of the lower level 210 of the pan200 is to provide more air flow to the heat sources 300″ (e.g., burners)therein and enable high thermal output when adjacent or surrounding heatsources 300′ (e.g., burners) in the upper level 205 also operate at arelatively high output, such as 1, 2, or 4 adjacent heat sources 300′having a thermal output of at least 5,000 BTUs less than the heatsource(s) 300″ in the lower level 210.

To achieve this and other beneficial functions, the heat source(s) 300″in the lower level 210 may be configured in several ways relative to theheat sources 300′ in the upper level 205 of the pan 200. For example,the top most portion of the gas orifice(s) of the heat sources 300″within the lower level 210 may be vertically lower (e.g., verticallyoffset) than the top most portion of the gas orifice(s) of the heatsources 300′ within the upper level 205. As another example, the maximumupper height of a flame emitted by the heat source(s) 300″ (whenemitting the flame at the maximum thermal output) within the lower level210 may be vertically lower (e.g., vertically offset) than the maximumupper height of a flame emitted by the heat source(s) 300′ (whenemitting the flame at the maximum thermal output) within the upper level205. Generally, the benefits are achieved when the heat source(s) 300″within the lower level 210 are configured to either have at least one(i.e., one, the other, or both) of: (1) its gas orifices disposed morevertically distal from the upper surface of the cooking vessel supportgrate (or disposed more vertically closer to the ground) than the gasorifices of the heat source(s) 300′ within the upper level 205; and (2)its flame having a maximum upper height that is disposed more verticallydistal from the upper surface of the cooking vessel support grate (ordisposed more vertically closer to the ground) than the maximum upperheight of the flame emitted by the heat source(s) 300′ within the upperlevel 205.

FIGS. 1A-1C illustrate an example cooking range 1000 having an examplepan 200. The cooking range 1000 may be any range used for cooking. As anexample, the cooking range 1000 may be a gas cooking range, an electriccooking range, any other cooking range, or any combination of thepreceding. The cooking range 1000 may be integrated with an oven, akitchen appliance that sits on the floor, any other kitchen appliance(e.g., a warming drawer, microwave oven, etc.), any similar cookingequipment, or any combination of the preceding. An example of such anintegrated cooking range 1000 is illustrated in FIGS. 1B-1C, whichillustrates the cooking range 1000 being integrated with an appliancehaving an oven 1001. Alternatively, the cooking range 1000 may be aself-contained unit that fits inside of (and is supported by) an upperrim surrounding an opening or cavity (e.g., a rectangular hole) in acounter, counter top, cabinet unit, or cabinet top. The oven, appliance,counter, counter top, cabinet unit, or cabinet top of the cooking range1000 (e.g., an integrated or self-contained cooking range 1000) may bereferred to as a frame 100 for the cooking range 1000.

As is illustrated in FIG. 1A, the frame 100 for the cooking range 1000may have an upper rim 110 that surrounds an upper opening 122 of acavity 120 within the frame 100. The cavity 120 may contain othercomponents of the cooking range 1000 (or of the integrated appliance),such as gas valves, gas lines, supply tubes, and/or venturi devices tocontrol the flow and pressure of the gas to heat sources 300. The cavity120 may also contain electronic devices, such as digital or analogcontrols for an oven 1001 below the cooking range 1000, or transceiversused to communicate with external controllers (e.g., wireless deviceslike Smart Phones and Tablet computers with Wi Fi or near fieldcommunication hardware).

The cooking range 1000 may include one or more heat sources 300 (e.g.,300′ and 300″) that generate heat for cooking. The heat sources 300 maybe any type of heat sources for use in a cooking range. For example, theheat sources 300 may be gas burners that emit a flame when turned on.Such gas burners may include gas orifices 310 that release combustiongas, emanating flames from the gas burners. As another example, the heatsources 300 may be electric resistance heating coils. Each of the heatsources 300 may have a maximum thermal output, which refers to themaximum amount of thermal energy that can be provided by the heatsource. The maximum thermal output of a heat source 300 may be themaximum thermal output advertised by the manufacturer/seller/installerof the heat source 300. In other examples, the maximum thermal output ofa heat source 300 may be the maximum thermal output that is actuallyoutput by the heat source 300 when in operation in the cooking range1000. In further examples, the maximum thermal output of a heat source300 may be the maximum thermal output that is advertised or actuallyoutput by the heat source 300 when the heat source 300 is provided withthe maximum quantity of fuel by a controller (e.g., the gas line or gasknob is fully turned on). This maximum thermal output may emit a flamehaving a maximum upper height (e.g., the top-most portion of the flame).In some examples, this maximum thermal output may correspond to thenumber of orifices 310 in the heat source 300 that provide flames. Theheat sources 300 may increase in diameter to provide more orifices 310and/or use an inner and outer gas manifold to provide concentric ringsof small adjacent flames from adjacent orifices 310 in each ring of theheat source 300. Further details regarding the maximum thermal output ofexample heat sources 300 are discussed below.

The cooking range 1000 may include any number of heat sources 300. Forexample, the cooking range 1000 may include 1 heat source 300, 2 heatsources 300, 3 heat sources 300, 4 heat sources 300, 5 heat sources 300,6 heat sources 300, or any other number of heat sources 300. As is seenin FIGS. 1B and 1C, the illustrated cooking range 1000 includes 5 gasburners 300 (e.g., gas burners 300′ and 300″). As is furtherillustrated, the gas burners 300 are spaced apart from each other, so asto provide a hot flame under the desired portions of the cooking vesselsupport grate 600. This causes the flame regions to not overlap.Additionally, as is seen in FIGS. 1B and 1C, the gas burners 300′surround the centralized gas burner 300″. To control the cooking range1000 (or other aspects of the appliance, such as the oven 1001), thecooking range 1000 may include a control panel 130 and/and or heatsource control knobs 140, as is illustrated in FIGS. 1B and 1C. Furtherdetails regarding examples of the heat sources 300 are discussed indetail below.

The cooking range 1000 may further include a pan 200 coupled to theframe 100 (and/or the cooking vessel support grate 600). The pan 200 mayprovide a cleanable surface to catch and contain food drippings, foodsplatters, accidental spills, fluid boiling over from a pot, spilt food,or any combination of the preceding. The pan 200 may be coupled to theframe 100, and may extend downward into the upper opening 122 of thecavity 120. To couple the pan 200 to the frame 100, the pan 200 mayinclude an upper flange 202 that is positioned on (e.g., rested on) theupper rim 110 of the frame 100. This may cause the pan 200 to besuspended from the upper rim 100 of the frame 100. The pan 200 may bemade of stainless steel (e.g., highly polished stainless steel),porcelain, any other cooking material, or any combination of thepreceding.

The upper flange 202 of the pan 200 may surround a pan body 204. The panbody 204 may include an upper level 205 and a lower level 210. One ormore heat sources 300′ may be positioned within the upper level 205 (asis illustrated in FIG. 1C) and one or more heat sources 300″ may bepositioned within the lower level 210 (as is illustrated in FIGS.1A-1C). The upper level 205 may include any number of heat source 300positioned within the upper level 205 (where heat sources 300 positionedwithin the upper level 205 are referred to as heat sources 300′). Forexample, the upper level 205 may include one heat source 300′, two heatsources 300′, three heat sources 300′, four heat sources 300′, five heatsources 300′, six heat sources 300′, or any other number of heat sources300′. The lower level 210 may also include any number of heat source 300positioned within the lower level 210 (where heat sources 300 positionedwithin the lower level 210 are referred to as heat sources 300″). Forexample, the lower level 210 may include one heat source 300″, two heatsources 300″, three heat sources 300″, four heat sources 300″, five heatsources 300″, six heat sources 300″, or any other number of heat sources300″. As is illustrated in FIGS. 1A-1C, the upper level 205 includesfour heat source 300′ and the lower level 210 includes one heat source300″.

In order for the heat sources 300 to be positioned within the upperlevel 205 and lower level 210, the levels 205 and 210 may include heatsource holes 211 that extend entirely through the corresponding depth ofthe pan body 204. The heat source holes 211 may allow the heat source300 to extend upward from the cavity 120 and into the pan 200, causingthe pan 200 to surround the heat sources 300. In some examples, the pan200 may surround the sides and bottom of the heat source 300, causingthe heat source 300 to be disposed proximal to a bottom of the pan 200.In such examples, the heat sources 300 (or the orifices 310 of the heatsources 300) may be positioned upward from the bottom surface of levels205, 210 to allow for the flow of air to react with combustibles gas(e.g., propane or natural gas). In some examples, each of the heatsource holes 211 may accommodate a conduit of a respective heat source300. This conduit may deliver a source of fuel to the heat source 300(e.g., it may deliver gas to a gas burner), thereby allowing a source ofthe fuel (e.g., a gas line) to be in fluid communication with the heatsource 300 through the depth of the pan 200.

As is illustrated in FIG. 1A, the lower level 210 of the pan 200 may bepositioned vertically lower than the upper level 205 of the pan 200(e.g., in relation to the cooking vessel support grate 600, in relationto the upper flange 202 of the pan 200, etc.). In FIG. 1A, thisdifference in vertical height between the lower level 210 and the upperlevel 205 is illustrated by arrow 212. The difference in vertical heightbetween the lower level 210 and the upper level 205 (i.e., arrow 212)may be any amount. For example, the difference in vertical height maybe, or may be about (i.e., where “about” refers to +/−10 percent), 0.5inches, 1 inch, 2 inches, 3 inches, 5 inches, 6 inches, any otheramount, a range of (or a range of about) 0.5 inches-6 inches, 0.5inches-5 inches, 0.5 inches-3 inches, 0.5 inches-2 inches, at least 0.5inches, at least 1 inch, at least 1.5 inches, at least 2 inches, atleast 3 inches, or any other range.

In some examples, the difference in vertical height between the lowerlevel 210 and the upper level 205 may cause the top-most portion of theheat source(s) 300″ positioned within the lower level 210 to bepositioned vertically lower than the upper level 205, as is seen inFIGS. 1A and 3B. In some examples, the difference in vertical heightbetween the lower level 210 and the upper level 205 may cause the heatsource(s) 300″ positioned within the lower level 210 to be positionedvertically lower than one or more (or all) of the heat source(s) 300′positioned within the upper level 205. This difference in verticalheight is illustrated by arrow 213 (an example of which is shown in FIG.3B, which shows the vertical height difference between a top-mostportion of a heat source 300″ and a top-most portion of a heat source300′). The difference in vertical height between the heat source(s) 300″positioned within the lower level 210 and the heat source(s) 300′positioned within the upper level 205 (e.g., between the top mostportions of the heat sources 300′, 300″, between the orifices 310 of theheat sources 300′, 300″, between a maximum upper height of flamesemitted by heat sources 300′, 300″) may be any amount. For example, thedifference in vertical height may be, or may be about, 0.5 inches, 1inch, 2 inches, 3 inches, 5 inches, 6 inches, any other amount, a rangeof (or range of about) 0.5 inches-6 inches, 0.5 inches-5 inches, 0.5inches-3 inches, 0.5 inches-2 inches, at least 0.5 inches, at least 1inch, at least 1.5 inches, at least 2 inches, at least 3 inches, or anyother range. In a preferable example, the difference in vertical heightmay be any height difference that causes the orifices 310 of the heatsource(s) 300″ to be positioned vertically lower than the orifices 310of the heat source(s) 300′. In another preferable example, thedifference in vertical height may be any height difference that causesthe top-most portion of the heat source(s) 300″ to be positionedvertically lower than the top-most portion of the heat source(s) 300′(e.g., when considered relative to the top 601 of the grate 600).

The lower vertical positioning of the heat source(s) 300″ within thelower level 210 may allow these heat sources 300″ to be heat sourceshaving a high maximum thermal output, in some examples. As such, each ofthe heat sources 300″ may have a high maximum thermal output of, orabout, 20,000 BTUs, 26,000 BTUs, 28,000 BTUs, 30,000 BTUs, 35,000 BTUs,any other amount over 20,000 BTUs, a range of (or a range of about)20,000-35,000 BTUs, 20,000-30,000 BTUs, 20,000-28,000 BTUs,20,000-26,000 BTUs, at least 20,000 BTUs, at least 26,000 BTUs, at least28,000 BTUs, at least 35,000 BTUs, or any other range above 20,000 BTUs.The cooking range 1000 may include one or more of these heat sources300″ having a high maximum thermal output because the lower verticalpositioning of the heat source(s) 300″ (in relation to the heat source300′) may create an air gap between the heat sources 300′, 300″ thatallows a sufficient amount of air to reach the heat source(s) 300″. Thissufficient amount of air may allow a heat source 300″ having a highmaximum thermal output to be positioned in the cooking range 1000 (inthe lower level 210) without unduly affecting the other heat sources300, and without being unduly affected by the other heat source 300. Assuch, the air gap may prevent the heat sources 300′, 300″ from competingwith each other for sufficient oxygen, and may thereby allow the heatsource 300″ to emit its high maximum thermal output, even when the otherheat sources 300 are also emitting their maximum thermal output.Instead, the air gap between the heat sources 300′, 300″ may help createa wide vertical annulus surrounding the heat source 300″ which mayprovide more opportunity for air to flow to the orifices 310 of the heatsource 300″.

The cooking range 1000 may also include one or more of these heat source300″ having a high maximum thermal output because the lower verticalpositioning of the heat source(s) 300″ (in relation to the heat sources300′) may create a larger vertical air gap between the heat sources 300″and an upper surface 601 of a cooking vessel support grate 600(discussed further below). This vertical air gap between the heatsource(s) 300″ and the cooling vessel support grate 600 may also helpcreate a wide vertical annulus surrounding the heat source 300″ whichmay provide more opportunity for air to flow to the orifices 310 of theheat source 300″. Also, because the heat source 300″ has a high maximumthermal output, it may emit a larger diameter flame “crown” (e.g., froma ring of orifices 310), which may reduce one or more disadvantagescaused by the larger vertical air gap between the heat source 300″ andthe cooling vessel support grate 600. For example, typically it isdesirable to space the flames of a heat source closer to a cookingvessel support grate, so as to increase the transfer efficiency from theflames. However, in some examples, the heat source 300″ may emit largerflames because the heat source 300″ may generally have a larger diametergas ring and wider and/or more numerous orifices 310 to accommodate alarger gas flow. These larger flames emitted by the heat source 300″ mayallow for sufficient transfer efficiency despite the larger vertical airgap.

The lower vertical positioning of the heat source(s) 300″ within thelower level 210 (in comparison to the higher vertical positioning of theheat source(s) 300′ within the upper level 205) may allow the heatsource(s) 300′, 300″ to be positioned closer together in the horizontaldirection (saving kitchen counter space, for example), while stillallowing the heat source(s) 300′, 300″ to each provide their maximumthermal output, in some examples. This spacing between adjacent heatsource(s) 300′, 300″ is illustrated by arrow 214 (an example of which isshown in FIG. 3B, which shows the horizontal distance between thecenter-point of a heat source 300″ and the center-point of an adjacentheat source 300′). This horizontal distance between adjacent heatsource(s) 300′, 300″ may be (or may be about) 8 inches, 9 inches, 10inches, 12 inches, 14 inches, 16 inches, 18 inches, 20 inches, 24inches, any other amount greater than 8 inches, a range of (or a rangeof about) 8 inches-20 inches, 10 inches-20 inches, 8 inches-10 inches,at least 8 inches, at least 10 inches, at least 20 inches, less than 20inches, less than 15 inches, or any other range greater than 8 inches.In some examples, the smaller spacing between adjacent heat sources300′, 300″ may be able to accommodate typical size cooking vessels(e.g., pots, pans, and griddles) used in either industrial, commercial,or consumer kitchens.

The lower vertical positioning of the heat source(s) 300″ within thelower level 210 (in comparison to the higher vertical positioning of theheat source(s) 300′ within the upper level 205) may allow these heatsources 300″ to have a higher maximum thermal output than that of theheat source(s) 300′ positioned within the upper level 205, in someexamples. The maximum thermal output of the heat source(s) 300″positioned within the lower level 210 may be higher than that of theheat source(s) 300′ positioned within the upper level 205 by any amount.For example, one or more (or all) of the heat source(s) 300″ may eachhave a maximum thermal output that is higher than that of each of one ormore (or all) of the heat source(s) 300′ by (or by about) 500 BTUs,1,000 BTUs, 2,000 BTUs, 5,000 BTUs, 7,500 BTUs, 10,000 BTUs, any otheramount, by a range of (or by a range of about) 500-10,000 BTUs,1,000-10,000 BTUs, 5,000-10,000 BTUs, 5,000-7,000 BTUs, or any otherrange.

As a preferable example of this, each of the heat sources 300″ (e.g., asingle centralized heat source 300″) positioned within the lower level210 may have a maximum thermal output of at least about 25,000 BTUs (andmore preferably at least about 28,000 BTUs), while each of the heatsources 300′ (e.g., two or more heat sources 300′) positioned within theupper level 205 may have a maximum thermal output of at least about18,000 BTUs (but less than that of the heat sources 300″). As anotherpreferable example of this, each of the heat sources 300″ (e.g., asingle centralized heat source 300″) positioned within the lower level210 may have a maximum thermal output of at least 28,000 BTUs or atleast about 28,000 BTUs, while each of the heat sources 300′ (e.g., fouradjacent heat sources 300′, as is seen in FIG. 1B) positioned within theupper level 205 may have a maximum thermal output of at least 15,000BTUs or at least about 15,000 BTUs (but less than that of the heatsources 300″).

As a further preferable example, each of the heat sources 300″ (e.g., asingle centralized heat source 300″) positioned within the lower level210 may have a maximum thermal output of at least 26,000 BTUs or atleast about 26,000 BTUs, while each of the heat sources 300′ (e.g.,three or more heat sources 300′, or three or more adjacent heat source300′) positioned within the upper level 205 may have a maximum thermaloutput of at least 18,000 BTUs or at least about 18,000 BTUs (but lessthan that of the heat sources 300″). As another preferable example, eachof the heat sources 300″ (e.g., a single centralized heat source 300″)positioned within the lower level 210 may have a maximum thermal outputof about 30,000 BTUs (or at least about 30,000 BTUs), while each of theheat sources 300′ (e.g., three or more heat sources 300′, or three ormore adjacent heat source 300′) positioned within the upper level 205may have a maximum thermal output of about 23,000 BTUs (or at leastabout 23,000 BTUs, but less than that of the heat sources 300″).

Although heat source(s) 300″ positioned within the lower level 210 ofthe pan 200 have been described above as having a maximum thermal outputthat is higher than the maximum thermal output of the heat source(s)300′ positioned within the upper level 205, in some examples, the heatsource(s) 300″ may have a maximum thermal output that is not higher thanthe maximum thermal output of the heat source(s) 300′. For example, theheat source(s) 300′, 300″ may have the same maximum thermal output, orthe heat source(s) 300″ may have a maximum thermal output that is lowerthan that of one or more (or all) of the heat sources 300′.

As is illustrated in FIGS. 1A-1C, the cooking range 1000 may alsoinclude one or more cooking vessel support grates 600 disposed over andresting on the pan 200. The cooking vessel support grate 600 may be asupport structure that supports a cooking vessel (e.g., a cooking pan, acooking pot, etc.) over one or more of the heat sources 300 (e.g., gasburners), allowing the cooking vessel to be heated by the heat emittedby the heat sources 300. The cooking vessel support grate 600 may expandover an entire width of the pan 200, allowing it to support cookingvessels over the entire width of the pan 200. An upper surface (e.g.,the upper surface of the upper level 205) of the pan 200 may be disposedbelow the cooking vessel support grate 600, and the pan 200 may projectlaterally underneath the area of the cooking vessel support grate 600.

The cooking range 1000 may include any number of cooking vessel supportgrates 600. For example, the cooking range 1000 may include 1 cookingvessel support grate 600, 2 cooking vessel support grates 600, 3 cookingvessel support grates 600, 4 cooking vessel support grates 600, or anyother number of cooking vessel support grates 600. In examples where thecooking range 1000 includes multiple cooking vessel support grates 600,the cooking vessel support grates 600 may be positioned adjacent to eachother on the pan 200. As is illustrated in FIGS. 1B-1C, the cookingrange 1000 includes 3 cooking vessel support grates 600 (e.g., 600 a-600c).

The cooking vessel support grate 600 may include an upper surface (orplane) 601 that supports the cooking vessel over one or more of the heatsource 300. The upper surface 601 may be defined by an expanse ofinterconnected support members. The interconnected support members maybe shaped in any manner, and connected in any configuration that allowsthe support members to support one or more cooking vessels. In additionto supporting the cooking vessel above the heat sources 300, theinterconnected support members of the upper surface 601 may also providefor the flow of air to react with the combustible gas of the heat source300 (if any), and may allow various elements of the cooking process(e.g., hot combustion gas products, heated air, water vapor and carbondioxide) to escape upward out of the cooking range 1000.

The cooking vessel support grate 600 may further include two or morelegs 602 that extend downward from the upper surface 601 (e.g., extenddownward from the interconnected support members that define the uppersurface 601). When the cooking vessel support grate 600 is positioned onthe cooking range 1000, the downward extending legs 602 may rest on thepan 200, holding the upper surface 601 a desired distance above pan 200and/or the heat sources 300.

FIGS. 2A-2E illustrate various views of the example pan 200 of FIGS.1A-1C. As is seen in FIGS. 2A-2E, the pan 200 may include an upper level205 (which may be shallow and planar), and may further include a lowerlevel 210. The upper level 205 may include two (or more) upper levelportions 205′, 205″. In FIGS. 2A-2E, the upper level 205 includes twoupper level portions (i.e., a first upper level portion 205′ and asecond upper level portion 205″) that are positioned on opposing sidesof the lower level 210.

The upper level 205 may include 4 heat sources 300′ (not illustrated inFIGS. 2A-2E), with 2 of these heat sources 300′ being positioned in thefirst upper level portion 205′ and the other 2 heat sources 300′ beingpositioned in the second upper level portion 205″. These heat sources300′ may extend into the pan 200 through the heat source holes 211. Thelower level 210 may include a single centralized heat source 300″, whichmay extend into the pan 200 through the respective heat source hole 211.The heat source 300″ in the lower level 210 may be the highest outputheat source. That is, it may have a higher maximum thermal output thanany of the other heat sources 300. As an example of this, the heatsource 300″ positioned in the lower level 210 may have a maximum thermaloutput of at least about 26,000 BTUs, while the four heat sources 300′positioned in the upper level 205 may each have a maximum thermal outputof at least about 18,000 BTUs (but also less than the maximum thermaloutput of heat source 300″). As a result of being positioned in thelower level 210 of the otherwise planar pan 200, the heat source 300″may have orifices 310 that are positioned vertically lower (e.g.,disposed below) the orifices 310 of the other heat sources 300′. Suchpositioning may avoid competition for oxygen to support combustion whenit is desirable to energize each of the heat sources 300′, 300″ at themaximum thermal output.

The pan 200 may also include one or more upward extending ridges 220(e.g., 220′, 220″) that separate the upper level 205 from the lowerlevel 210. As is seen in FIGS. 2A-2E, the pan 200 may include two upwardextending ridges 220′, 220″, where the upward extending ridge 220′separates the first upper level portion 205′ from the lower level 210,and the upward extending ridge 220″ separates the second upper levelportion 205″ from the lower level 210. The upward extending ridges 200may prevent fluid spilled in the upper level 205 from flowing into thelower level 210 and the heat source 300″. The upward extending ridges200 may also facilitate cleaning of the upper level 205 and lower level210 with cleaning fluids (e.g., soap or detergent, and water), as thisfluid can be retained in each level 205, 210 as it is cleaned or soakedseparately from other levels 205, 210. The upward extending ridges 220may each include a top-most portion that is positioned vertically higherthan the upper level 205, so as to prevent fluid from flowing into lowerlevel 210. This difference in vertical height between the top-mostportion of the upward extending ridge 220 and the upper level 205 isillustrated as arrow 215. The difference in vertical height may be anyamount. For example, the difference in vertical height may be (or may beabout) 0.1 inches, 0.2 inches, 0.3 inches, 0.4 inches, 0.5 inches, 1inch, 1.5 inches, a range of (or a range of about) 0.1-1 inch, 0.2-1inch, 0.4-1 inch, or any other range greater than 0.1 inches.

The pan 200 may also include one or more raised rims 230 that each passthrough a heat source hole 211 and surround a portion of a heat source300′, 300″ (e.g., surround a gas flow tube 320 of the heat source 300).The gap or margin between each heat source 300 (or a portion of the heatsource 300) and the inner periphery of each heat source hole 211 may besealed with a gasket or compression type fitting to prevent the flow ofliquid into the cavity 120 below the pan 200.

FIGS. 3A-3C illustrate various views of a portion of an example cookingrange 1000 having another example pan 200. The cooking range 1000 andpan 200 of FIGS. 3A-3C may be substantially similar to the cooking range1000 and pan 200 of FIGS. 1A-2E. However, the pan 200 of FIGS. 3A-3C mayinclude only a single upper level 205 (as opposed to an upper level 205having multiple upper level portions 205′, 205″), and the upper level205 may surround the lower level 210. Additionally, the pan 200 of FIGS.3A-3C may include a lower level 210 having a different shape than thatin FIGS. 1A-2E. Also, while not illustrated in FIGS. 3A-3C, the pan 200of FIGS. 3A-3C may include one or more upward extending ridges 220and/or raised rims 230.

FIGS. 4A-4C illustrate various views of a portion of another examplecooking range 1000 having a further example pan 200. The cooking range1000 and pan 200 of FIGS. 4A-4C may be substantially similar to thecooking range 1000 and pan 200 of FIGS. 1A-2E. However, the pan 200 ofFIGS. 4A-4C may include only a single upper level 205 (as opposed to anupper level 205 having multiple upper level portions 205′, 205″), andthe upper level 205 may surround the lower level 210. Additionally, thepan 200 of FIGS. 4A-4C may include a lower level 210 having a differentshape than that in FIGS. 1A-2E. Also, while not illustrated in FIGS.4A-4C, the pan 200 of FIGS. 4A-4C may include one or more upwardextending ridges 220 and/or raised rims 230.

FIGS. 5A-5C illustrate various views of a portion of another examplecooking range 1000 having a further example pan 200. The cooking range1000 and pan 200 of FIGS. 5A-5C may be substantially similar to thecooking range 1000 and pan 200 of FIGS. 1A-2E. However, the pan 200 ofFIGS. 5A-5C may include only a single upper level 205 (as opposed to anupper level 205 having multiple upper level portions 205′, 205″), andthe upper level 205 may surround the lower level 210. Additionally, thepan 200 of FIGS. 5A-5C may include a lower level 210 having a differentshape than that in FIGS. 1A-2E. Also, while not illustrated in FIGS.5A-5C, the pan 200 of FIGS. 5A-5C may include one or more upwardextending ridges 220 and/or raised rims 230.

FIGS. 6A-6C illustrate various views of a portion of another examplecooking range 1000 having a further example pan 200. The cooking range1000 and pan 200 of FIGS. 6A-6C may be substantially similar to thecooking range 1000 and pan 200 of FIGS. 1A-2E. However, the pan 200 ofFIGS. 6A-6C may include only a single upper level 205 (as opposed to anupper level 205 having multiple upper level portions 205′, 205″), andthe upper level 205 may surround the lower level 210. Additionally, thepan 200 of FIGS. 6A-6C may include a lower level 210 having a differentshape than that in FIGS. 1A-2E. Also, while not illustrated in FIGS.6A-6C, the pan 200 of FIGS. 6A-6C may include one or more upwardextending ridges 220 and/or raised rims 230.

FIGS. 7A-7C illustrate various views of a portion of another examplecooking range 1000 having a further example pan 200. The cooking range1000 and pan 200 of FIGS. 7A-7C may be substantially similar to thecooking range 1000 and pan 200 of FIGS. 1A-2E. However, the pan 200 ofFIGS. 7A-7C may include only a single upper level 205 (as opposed to anupper level 205 having multiple upper level portions 205′, 205″), andthe upper level 205 may surround the lower level 210. Additionally, thepan 200 of FIGS. 7A-7C may include a lower level 210 having a differentshape than that in FIGS. 1A-2E. Also, while not illustrated in FIGS.7A-7C, the pan 200 of FIGS. 7A-7C may include one or more upwardextending ridges 220 and/or raised rims 230.

FIGS. 8A-8C illustrate various views of a portion of another examplecooking range 1000 having a further example pan 200. The cooking range1000 and pan 200 of FIGS. 8A-8C may be substantially similar to thecooking range 1000 and pan 200 of FIGS. 1A-2E. However, the lower level210 (and heat source 300″, such as a heat source 300″ having a highmaximum thermal output) may be positioned in the front right corner ofthe pan 200 (as opposed to being positioned in the center, as isillustrated in FIGS. 1A-2E). Furthermore, while FIGS. 8A-8C illustratethe lower level 210 (and heat source 300″) being positioned in the frontright corner of the pan 200, the lower level 210 (and heat source 300″)may be positioned in back right corner of the pan 200, the front leftcorner of the pan 200, the front right corner of the pan 200, or anyother location on the pan 200. Additionally, the pan 200 may includemultiple separate lower levels 210, such as a first lower level 210 (andheat source 300″) positioned in the front right corner of the pan 200and a second lower level 210 (and heat source 300″) positioned in thefront left corner of the pan 200.

Also, the pan 200 of FIGS. 8A-8C may include only a single upper level205 (as opposed to an upper level 205 having multiple upper levelportions 205′, 205″), and the upper level 205 may surround the lowerlevel 210. Additionally, the pan 200 of FIGS. 8A-8C may include a lowerlevel 210 having a different shape than that in FIGS. 1A-2E. Also, whilenot illustrated in FIGS. 8A-8C, the pan 200 of FIGS. 8A-8C may includeone or more upward extending ridges 220 and/or raised rims 230.

Modifications, additions, and/or substitutions may be made to thecooking range 1000, the components of the cooking range 1000, thefunctions of the cooking range 1000, the pan 200, the components of thepan 200, and/or the functions of the pan 200 without departing from thescope of the specification. For example, the cooking range 1000 and/orthe pan 200 may have any dimensions, may include additional components,and/or may not include one or more of the components discussed above.Furthermore, it should be appreciated that the heat sources 300′, 300″may have multiple concentric manifolds or singular circular manifolds,may have any shape manifold, and may have any placement or combinationof heat source 300′, 300″. As such, the heat sources 300′, 300″ are notlimited to the size, shape, placement, or combination that may beinferred from the drawings and description of the various examples.

This specification has been written with reference to variousnon-limiting and non-exhaustive embodiments or examples. However, itwill be recognized by persons having ordinary skill in the art thatvarious substitutions, modifications, or combinations of any of thedisclosed embodiments or examples (or portions thereof) may be madewithin the scope of this specification. Thus, it is contemplated andunderstood that this specification supports additional embodiments orexamples not expressly set forth in this specification. Such embodimentsor examples may be obtained, for example, by combining, modifying,reorganizing, or removing any of the disclosed components, elements,features, aspects, characteristics, limitations, and the like, of thevarious non-limiting and non-exhaustive embodiments or examplesdescribed in this specification.

What is claimed is:
 1. A cooking range, comprising a. a frame having anupper rim surrounding an upper opening of a cavity; b. a pan coupled tothe frame, the pan extending downward into the upper opening of thecavity, the pan having an upper level and a lower level, the lower levelbeing positioned vertically lower than the upper level, the pan furtherhaving one or more upward extending ridges that separate the upper levelfrom the lower level, wherein the top-most portion of each of the ridgesis positioned vertically higher than the upper level; and c. a pluralityof heat sources, wherein a first heat source of the plurality of heatsources is positioned within the lower level, wherein a second heatsource of the plurality of heat sources is positioned within the upperlevel, wherein a third heat source of the plurality of heat sources ispositioned within the upper level, wherein a fourth heat source of theplurality of heat sources is positioned within the upper level, whereinthe first heat source is positioned vertically lower than each of thesecond, third, and fourth heat sources, wherein the first heat source isconfigured to provide a higher maximum thermal output than each of thesecond, third, and fourth heat sources, wherein the maximum thermaloutput of the first heat source is at least about 26,000 British thermalunits (BTUs), and wherein the maximum thermal output of each of thesecond, third, and fourth heat sources is at least about 18,000 BTUs. 2.A cooking range, comprising a. a frame having an upper rim surroundingan upper opening of a cavity; b. a pan coupled to the frame, the panextending downward into the upper opening of the cavity, the pan havingan upper level and a lower level, the lower level being positionedvertically lower than the upper level; and c. a plurality of heatsources, wherein a first heat source of the plurality of heat sources ispositioned within the lower level, wherein a second heat source of theplurality of heat sources is positioned within the upper level, whereinthe first heat source is positioned vertically lower than the secondheat source, wherein the first heat source is configured to provide ahigher maximum thermal output than the second heat source.
 3. Thecooking range of claim 2, wherein: the first and second heat sources aregas burners; and gas outlet orifices of the first heat source arepositioned vertically lower than gas outlet orifices of the second heatsource.
 4. The cooking range of claim 2, wherein: the upper levelcomprises two upper level portions; and the two upper level portions arepositioned on opposing sides of the lower level.
 5. The cooking range ofclaim 2, wherein the upper level surrounds the lower level.
 6. Thecooking range of claim 2, wherein the pan further comprises one or moreupward extending ridges that separate the upper level from the lowerlevel, wherein the top-most portion of each of the ridges is positionedvertically higher than the upper level.
 7. The cooking range of claim 2,wherein the maximum thermal output of the first heat source is at leastabout 30,000 British thermal units (BTUs).
 8. The cooking range of claim2, wherein the maximum thermal output of the first heat source is atleast about 28,000 British thermal units (BTUs).
 9. The cooking range ofclaim 2, wherein the maximum thermal output of the first heat source isgreater than the maximum thermal output of the second heat source by atleast about 5,000 British thermal units (BTUs)-7,000 BTUs.
 10. Thecooking range of claim 2, wherein the maximum thermal output of thesecond heat source is at least about 18,000 British thermal units(BTUs).
 11. The cooking range of claim 2, wherein: at least twoadditional heat sources of the plurality of heat sources are positionedwithin the upper level; and the first heat source is further configuredto provide a higher maximum thermal output than each of the at least twoadditional heat sources.
 12. The cooking range of claim 11, wherein thesecond heat source and the at least two additional heat sources surroundthe first heat source.
 13. The cooking range of claim 2, wherein thetop-most portion of the first heat source is positioned vertically lowerthan the upper level.
 14. A cooking range pan, comprising: an upperflange configured to be coupled to a frame of a cooking range; an upperlevel coupled to the upper flange and comprising one or more heat sourceholes that extend through a depth of the upper level; and a lower levelcoupled to the upper level and comprising one or more additional heatsource holes that extend through a depth of the lower level, wherein thelower level is positioned vertically lower than the upper level, whereineach of the heat source holes and the additional heat source holes areconfigured to surround a portion of a respective heat source of thecooking range.
 15. The cooking range pan of claim 14, wherein: the upperlevel comprises two upper level portions; and the two upper levelportions are positioned on opposing sides of the lower level.
 16. Thecooking range pan of claim 14, wherein the upper level surrounds thelower level.
 17. The cooking range pan of claim 14, wherein the panfurther comprises one or more upward extending ridges that separate theupper level from the lower level, wherein the top-most portion of eachof the ridges is positioned vertically higher than the upper level. 18.The cooking range pan of claim 14, wherein the one or more additionalheat source holes of the lower level comprises a single additional heatsource hole.
 19. The cooking range pan of claim 14, wherein the one ormore heat source holes of the upper level comprise at least three heatsource holes that surround the one or more additional heat source holesof the lower level.
 20. A cooking range comprising: a. a frame; b. acooking vessel support grate coupled to the frame to provide an uppersurface to support a plurality of cooking vessels; c. a pan coupled toone of the cooking vessel support grate and the frame to have an uppersurface disposed below the cooking vessel support grate and projectedlaterally under the area of the cooking vessel support grate, the pancomprising: i. an upper level comprising one or more heat source holesthat extend through a depth of the upper level; and ii. a lower levelcoupled to the upper level and comprising one or more additional heatsource holes that extend through a depth of the lower level, wherein thelower level is positioned vertically lower than the upper level, whereineach of the heat source holes and the additional heat source holes areconfigured to accommodate a conduit to a respective heat source of thecooking range; d. a plurality of heat sources, each heat source having aburner with a plurality of orifices for providing a flame, wherein afirst heat source of the plurality of heat sources is positioned withinthe lower level, wherein a second heat source of the plurality of heatsources is positioned within the upper level; e. a source of fuel influid communication with each of the burners of the respective heatsources via the associated conduit thereof, in which each of the burnersis configured with a control of the fuel to the heat source to provide aflame having a maximum upper height when the control is providing amaximum quantity of fuel to each burner to provide a maximum thermaloutput of the burner; and f. wherein the first heat source is configuredto provide a higher maximum thermal output than the second heat source.21. The cooking range of claim 20, wherein the first heat source isconfigured to have at least one of the orifices of the burner and theflame maximum upper height disposed more distal from the upper surfaceof the cooking vessel support grate than a corresponding one of theorifices of the burner and flame maximum upper height of the second heatsource is distal from the upper surface of the food support grate. 22.The cooking range of claim 20, wherein the maximum thermal output of thefirst heat source is at least about 25,000 British thermal units (BTUs).23. The cooking range of claim 20, wherein the maximum thermal output ofthe second heat source is at least about 18,000 British thermal units(BTUs), and wherein the maximum thermal output of the first heat sourceis greater than the maximum thermal output of the second heat source byat least about 5,000 BTUs.
 24. The cooking range of claim 20, furthercomprising a third, a fourth, and a fifth heat source of the pluralityof heat sources, wherein each of the second, third, fourth, and fifthheat sources surround the first heat source.
 25. The cooking range ofclaim 24, wherein the third, fourth, and fifth heat sources are eachpositioned within the upper level.
 26. The cooking range of claim 24,wherein the maximum thermal output of at least one of the third andfourth heat sources is at least about 18,000 British thermal units(BTUs).
 27. The cooking range of claim 25, wherein the maximum thermaloutput of each of the third and fourth heat sources is at least about18,000 British thermal units (BTUs).
 28. The cooking range of claim 25,wherein the maximum thermal output of each of the second, third, andfourth heat sources is at least about 23,000 British thermal units(BTUs), and the maximum thermal output of the first heat source is atleast about 30,000 BTUs.